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White Cap Chocolate Cupcake Frosting
- 1 1/4 cups sugar
- 1/3 cup water
- 3 large egg whites
- 1/4 teaspoon cream of tartar
- 1/4 teaspoon almond extract
- 1 teaspoon vanilla
fill a small saucepan with one inch of water and bring to a boil. meanwhile, in a large glass or heatproof bowl, combine sugar, water, egg whites and cream of tartar. mix together with a hand mixer on high for 1 minute or until mixture starts to get foamy.
turn your boiling water down to a simmer and place the bowl on top of the saucepan. the water should not touch the bottom of the bowl. carefully beat the mixture on high for 7 minutes until the frosting forms soft peaks that stand straight up if you stop the beaters and lift them up. Remove the bowl from the saucepan and add the almond and vanilla. beat 2 more minutes.
use a small, thin spatula to spread a thick layer of frosting on each cupcake. you can dip the spatula into the frosting to make swirls. serve the cupcakes or carefully cover them and store them in the refrigerator.